Calzone Arabic Dough

RECIPE

ARABIC DOUGH
A soft, delicious tasting, light but dense and beautiful smell of this bun will make you not want to buy another bun...
I use this recipe to stuff buns with chicken and cheese - like a pizza or as a hotdog with sausage, chips and cheese and yesterday I made garlic buns - omw - I couldn't stop!
I have no idea who the true credit of this recipe goes to - and I say this because I have seen many recipes online. So to the creator of this recipe... Kudos to you!!!
2 cups tepid water (not warm but not boiling either)4 tablespoon granulated sugar 1 sachet instant yeast (10g)2 cups flour¼ teaspoon salt2 tablespoon milk powder (Klim)Mix together with a whisk and set aside covered for 10-15 minutes. The mixture will rise and look spongy.
Then add:½ cup oil3 cups flour 1 teaspoon baking powder Mix the ingredients together with the spongy mix and knead well. About 5-10 minutes by hand. Add more flour (approx a cup or so more will be needed-add little at a time) until you have a soft and lovely, easy to handle dough. Place the dough into a lightly oiled dish and leave to rise for approximately 30 minutes.
Use dough for buns, rolls, pizzas, subs, calzones, whatever you like.
For calzones: after the dough has risen, roll into a sausage and cut into pieces. Roll into to balls as you would roti. Leave aside on a floured surface and sprinkle flour over. Roll each ball out like a pizza, spread with sauce on half, add cheese, filling of your choice and use the other half to fold over. Seal with a paste of flour and water. Brush with egg and bake until golden. Alternatively, bake as is. When it comes out the oven top with sauce and cheese and enjoy. Or leave to cool- spread sauce on top, top with cheese, wrap and freeze.
Sauce: Mix equal parts tomato sauce, mustard sauce and chilli sauce.Filling of your choice

INFO & TIPS

Wasalam. Jee its the only one I use.
I add only one yeast though.
And you will need more flour after the addition of the second 2 cups.
About a cup or so more.

POSTED ON

02 Apr 2017

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